Spaghetti Squash and Meatballs

1. Preheat the oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper.

Prepare the squash:

1. Pierce the squash in a few spots with a sharp knife. Place it on a microwave-safe plate and microwave it for 5 minutes; turn to the other side and microwave it for 5 more minutes, until soft to the touch (careful, the plate and the squash will be hot).
2. Let it stand for 5 minutes to finish cooking and cool off a little. Using a sharp knife, cut the squash in half lengthwise. Allow it to cool for 5 minutes until easier to handle. Scoop out the pulp and seeds from the center, then rake a fork back and forth to remove strands of the flesh onto a serving bowl. Set aside.

Bake the meatballs:

1. Prepare the meatballs: In a medium bowl, combine the beef with salt, pepper, garlic powder, onion powder, smoked paprika, and oregano. Form the mixture into 24 small meatballs. Place the meatballs on the prepared baking sheet. Bake them until they are cooked through, for about 10 minutes.

Finish the dish:

1. Heat the marinara sauce in a large saucepan over medium-low heat. When the meatballs are ready, transfer them to the warm sauce and continue to simmer for 5 more minutes.
2. Pour the meatballs and sauce on the spaghetti squash strands, garnish with parsley and parmesan, and serve.